PREPARATION: In a single layer, brown the cubed meat in 3 tablespoons olive oil in a heavy-bottomed pan; if necessary brown the cubed meat in batches. In a large pot, combine the browned meat, navy beans, onions, celery, carrots, garlic and tomatoes. Fill the pot with enough water to cover the solid ingredients by 2 inches. Bring to a simmer over medium heat and use a ladle to skim off any froth or scum.

Cover the pot and simmer slowly for 30 minutes. Add the salt, black pepper and cooked white rice and simmer for 1 1/2 hours more, until the beans are almost tender. Add more water as needed to keep the solids covered by 2 inches. Add the potatoes and turnip, simmer for 15 minutes more, then add the green cabbage, corn, green peas and sugar. Simmer for 15 minutes more until all the vegetables are soft. Season to taste with chopped herbs if desired.